- Gary Tucker, Campden BRI
Gary Tucker is Head of the Baking and Cereal Processing Department at Campden BRI and has worked for the
company since 1989. He studied Chemical Engineering at Loughborough University and is a chartered chemical engineer. He has an
MPhil for work in the measurement of rheological properties of foods and a PhD for work related to time–temperature integrators.
The Department of Baking and Cereal Processing aims to combine science and technology in order to provide
technical support for the international baking and cereal processing industries. The success of the Department is based on a broad,
practical experience of cereal and bakery technologies that enables it to help customers resolve ingredient and processing problems,
and to measure ingredient and product quality.
Gary’s areas of expertise include:
- Heat processing, oven cooking and process calculation methods
- Oven heat transfer
- Time–temperature integrators for pasteurisation and sterilisation
- Bakery technology and processing
- Energy reduction in baking
- Sam Millar, Warburtons
Sam Millar is the Director of Quality for Warburtons Ltd, responsible for product and packaging quality, food safety and regulatory
compliance. Prior to joining Warburtons Ltd, he was the Director of Technology at Campden BRI where he led a team delivering technical
support to the global food industry. Sam is a Fellow of the Academy of the International Association for Cereal Science and Technology
(ICC) and has served as a member of the Board of Directors for the American Association of Cereal Chemists International (AACCI).
He has a PhD in Food Science from The Queen’s University of Belfast.
- Kylee Goode, University of Birmingham
Dr Kylee Goode has worked neatly between food process R&D and engineering for more than 10 years. She has
specific interest and application in d eveloping sustainable manufacturing processes. Particularly in the area of novel product
and waste handling approaches to minimise process resources and emissions. Examples of recent funded collaborative R&D projects
involving Kylee include:
- Cleaning optimisation projects (e.g. ZEAL – Zero Emissions by Advanced cLeaning and PROSPECT - Proving of Real-wOrld Scalable
PrEdiCtive Tools/Technologies) for the FMCG industry and their suppliers
- Waste valorisation/minimisation projects foor the food and drink industry (e.g. EXCIL - Selective Extraction of Valuable Food
Processing Components using Ionic Liquids, and Reducing Waste On Bread Roll Plants By Application Of Novel Process Technologies)
Over the years Kylee has presented her research in peer reviewed papers/journals, at conferences and in book chapters and industrial
magazines (e.g. Baking Europe, Food Manufacture). Her activism towards food process engineering in Chemical Engineering Education
has also lead to graduate recruitment in the food industry.
- Dinesh Khadka, David Wood Baking Ltd and Greenwich University
- MSc in Food Safety & Quality Management System from the University of Greenwich
- Currently PhD student and researching on optimisation of the dough resting period and enhancing puff pastry quality
- Working in Food Industries for more than 16 years in Technical/ Quality/Auditing areas
- Worked as Quality Manager, Technical Manager, Compliance Manager, Supplier Auditor
- Guest Speaker at the University of the Greenwich
- MIG Member at Campden BRI for nearly 4 years
- Will Smith, Baker Perkins
Will is a Graduate Process Engineer at Baker Perkins. Having had a 7 month placement with Baker Perkins during his course, Will
graduated from Sheffield Hallam University with a degree in Food Engineering in 2018. He is now working full time for Baker Perkins
in a food process role and has been tasked with challenging the established theories amongst bakers and developing equipment to
improve efficiency and underline existing theories.
- Arnaud Dupat, CHOPIN Technologies
Arnaud Dubat is Director of the Business Development Department for CHOPIN Technologies (France). Arnaud
holds a Master in Sciences and Techniques for the agro food industry and a Master in International Marketing and Strategy. His
original background comes from Biochemistry and he also holds a miller’s degree from the French Milling School (ENSMIC).
He started working for CHOPIN Technologies in 1989. His various occupations in the company (he started
as an after sales technician) puts him in constant contact with flour producers or users worldwide.
Arnaud is a standardisation expert for AFNOR, ISO and CEN, he gives teaching lectures at the “Conservatoire National des Arts et
Métiers”. He is BIPEA Vice president, corporate member representative for ICC and is also actively involved in AACCi standardisation
- Mike Adams, Campden BRI
Mike is the Process Innovation Lead, within the Consulting, Technology Group at Campden BRI and joined
the organisation in April 2016.
The Process Innovation group are responsible for supporting clients in all aspects of processing. Key
areas for the group include thermal and non thermal process validation; the investigation of new technologies, and their
application to food and beverages; bakery and brewery processing.
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.
Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG
organisations. Most recently he led the development of own label products for a major high street health and wellness retailer,
specialising in spotting new trends in functional foods, sports nutrition and free from foods.
Mike’s areas of interest include the effect of processing on the nutritional value of food, generating novel structures, and how
functionality of materials can be altered.
- Gavin Milligan, Green Knight Sustainability Consulting Ltd
Dr Gavin Milligan holds a PhD from the University of London and worked for 9 years in the chemical industry
before moving to the food sector and has worked for businesses ranging from SMEs to blue chip corporates in supply chain,
operations and commercial roles. He is Director of Green Knight Sustainability Consulting Ltd, providing support for agri-food
and allied businesses on a broad range of sustainability challenges from social and environmental strategy to resource efficiency.
He is also ESG Director for the William Jackson Food Group where he oversees the company’s social and
environmental programmes, a Member Director of the Supplier Ethical Data Exchange, a member of the Food Sector Knowledge Transfer
Network, which he represents on the European Food Technology Platform, and an Engagement Ambassador for the Grantham Centre for
Sustainable Futures at The University of Sheffield.
Gavin is a committee member of the Royal Society of Chemistry’s agriculture sector group and of BBNet and chairs the Sustainability
Steering Group at IFST. He is a former Chair of the Agri-food Member Interest Group at Campden BRI
and of the Management Committee of FoodWasteNet. He sits on the Industrial Advisory Boards at Sheffield Hallam University’s
Centre for Excellence in Food Engineering and Lincoln University’s MSc programme in Agri-food Technology, the Commercial Advisory
Board of the Industrial Biotechnology Innovation Centre in Glasgow and the Events Advisory Board for New Food Magazine.
- Dinnie Jordan, Kudos Blends
Dinnie is on a quest to create healthier baked goods. Combining a degree in chemistry, 25 years’ experience
in the bakery market, and a generous helping of entrepreneurial vision, Dinnie is the founder and CEO of UK based Kudos Blends.
Launching Kudos Blends back in 1999, Dinnie’s inspirational leadership skills and passion for non-stop
innovation has established this leavening agent manufacturer and supplier as a successful global operator. In 2016, soaring
international sales gained Kudos Blends The Queen’s Award for Enterprise.
As increasingly stringent sodium reduction targets are published across the globe, Dinnie’s continuous focus on the health benefits
of potassium has enabled Kudos to solve nutritional challenges faced by world-leading bakeries.
- Jane Tyler, RedBlack Software
Jane Tyler founded RedBlack Software in 1998 after completing her masters degree in computer science at
the University of York.
As well as designing systems for the healthcare, civil engineering and online learning sectors, she is
the chief architect of CyBake, Britain’s leading bakery management software suite.
Jane is the vice chair of the British Society of Baking and she speaks regularly at food business conferences throughout the UK.
In 2014, she graduated from the Goldman Sachs 10KSB Ambassador Programme, a select initiative that supports high-growth SMEs.
- Lucas Westphal, Campden BRI
Lucas works as a senior bakery scientist within the Baking and Cereal Processing Department at Campden
BRI and joined the organisation in September 2018.
The Bakery Science Section utilizes an extensive understanding of both cereal and bakery science to further
develop the fundamental understanding of the interaction of ingredients, recipes and processes for the international baking and
cereal processing industries. Lucas’ main areas of work include project work on fibre, sourdough and bread making processes.
Before joining Campden, Lucas completed a 3-year apprenticeship in a semi-industrial bakery in Germany. He then obtained a BSc in
home economics and nutritional sciences from the University of applied sciences Niederrhein in Germany. Afterwards he graduated
with a first class in Food Science (MSc) from the University of Reading, studying the application of a novel fibre in bakery
- Jo Baker-Perrett, Campden BRI
Jo is a Food Scientist in the Rheology and Texture section of the Production and Processing Research Department. Jo joined
Campden BRI in 2016 and his main roles include product assessment, with a focus on the physical properties of food products and
ingredient functionality. This includes experience in texture analysis, rheological and thermal measurements. He graduated with
2.1 master’s degree in chemistry from the University Sheffield in 2014 and has previously worked in education.
- Mike Bagshaw, International Taste Solutions
From an early entrepreneurial career that began by selling Spitting Image characters in his primary school
playground, to becoming the founder of International Taste Solutions (ITS), a multi-million-pound specialist flavour supplier to
the food industry, Mike Bagshaw is a man who knows the taste of success.
Mike founded ITS in Newbury in 2009 and the company has gone on to win the Thames Valley Business of the
Year in 2018. ITS continues to grow at a fast pace and is now active in 16 countries with plans to produce great tasting flavours
all over the world.
Mike's career now spans over 20 years’ experience in food ingredients and has been driven by his passion for great tasting and
- Lin Carson, BAKERpedia
With over 40,000 page views a week, BAKERpedia has become the global baking industry’s resource. Dr. Lin Carson created BAKERpedia
after working with Wendy’s International and Dave’s Killer Bread. While overseeing food safety, quality, co-manufacturing and R&D
procedures, she discovered a huge gap in technical information sharing. This was when Dr. Carson launched BAKERpedia, with the
ultimate aim of strengthening the entire baking ecosystem. Dr. Carson obtained her BSc degree in Food Science & Technology from
the Ohio State University, and a MSc & PhD from the Department of Grain Science at Kansas State University. After launching her
YouTube Scale UP episodes that address the growing needs of an artisan bakery, questions flooded into Dr. Carson daily on BAKERpedia.
Seeing that there is a need for a global baking community, Dr. Carson launched a free membership program at BAKERpedia, providing
a forum-based community that supports the baking industry. You can catch Dr. Carson on her BAKED In Science podcast, and follow
her on LinkedIn.